Ingredients
1/4 cup oil, vegetable or
1/4 cup oil, peanut
8 oz boston butt, minced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 oz shoots, bamboo
2 oz mushrooms, black, soaked - in warm; water
1/2 cup cabbage, shredded
2 oz wine, rice or
2 oz sherry
2 tablespoon sauce, light soy
1 tablespoon oil, sesame
1/4 cup broth, chicken, boiling
1 salt (to taste)
1 pepper, white (to taste)
1 tablespoon cornstarch
1 tablespoon sauce, oyster
1 tablespoon sauce, soy, dark
12 skins, spring roll
1 oil, for deep fat frying
Cooking Directions:
Heat the vegetable or peanut oil in a wok. When hot, add the pork and brown.
Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook and toss with half of the wine, light soy sauce, and sesame oil, then add boiling chicken broth. Cover and simmer for 30 seconds.
Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the mixture, then remove and cool.
Put a dab of the mixture on a spring roll skin; fold and seal it with beaten egg.
Deep fry the rolls to a golden brown in a 365 F oil.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
appetizers,chinese
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